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Creamy Garlic Herb Mashed Potatoes with Crispy Shallots

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These creamy garlic herb mashed potatoes with crispy shallots are a rescue mission for a bad day. They’re the thing you make when you need the kitchen to feel like home, not a chore.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 4–5 medium)
  • 1 whole head garlic
  • 4 tablespoons unsalted butter (½ stick, softened)
  • ½ cup heavy cream
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon salt (plus more for cooking water)
  • ½ teaspoon black pepper, freshly ground
  • 3 large shallots
  • ½ cup neutral oil (such as avocado, grapeseed, or vegetable oil)
  • Flaky sea salt for finishing

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the top off the whole head of garlic to expose the cloves. Drizzle with a teaspoon of olive oil, wrap in aluminum foil, and place on a baking sheet. Roast for 35-40 minutes until the cloves are soft and golden.
  2. While the garlic roasts, peel the Yukon Golds and cut them into 1-inch chunks. Place in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water.
  3. Bring the potatoes to a boil over high heat. Once boiling, reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain in a colander and let sit for a minute to steam off excess moisture.
  4. While the potatoes cook, peel the shallots and slice them crosswise into thin rings, about 1/8 inch thick. Separate the rings. Heat the neutral oil in a small skillet over medium heat. Add the shallots in a single layer and cook, stirring occasionally, for 5-7 minutes until deep golden brown. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt immediately.
  5. Return the drained potatoes to the warm pot (off the heat). Add the softened butter and the roasted garlic cloves (squeezed out of their skins). Mash until the butter is melted and the garlic is incorporated. Do not overwork.
  6. Warm the heavy cream in a small saucepan or microwave until hot but not boiling. Pour into the potatoes and stir gently with a spatula until combined. Add the chopped parsley, chives, salt, and pepper. Taste and adjust seasoning.
  7. Serve immediately. Transfer the mashed potatoes to a serving bowl. Top with the crispy shallots and an extra sprinkle of fresh herbs if desired.

Notes

Don’t overwork the potatoes to avoid gluey texture. Warm the cream and butter before adding. Fry shallots in batches if needed to ensure crispiness. Roast garlic ahead of time for quicker prep. Leftover shallot-infused oil is great for dressings or roasted vegetables.

Nutrition

Keywords: creamy mashed potatoes, garlic herb mashed potatoes, crispy shallots, comfort food, side dish, holiday side dish, easy mashed potatoes

Find it online: https://ovenmila.com/creamy-garlic-herb-mashed-potatoes-with-crispy-shallots/